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New Englanders who love red flannel hash made with leftover corned beef will also like this hash, based on ham and golden potatoes. Use a large, heavy skillet (cast iron works well) and flatten the hash so it browns well. The reward will be potatoes with delicious, crispy edges. Top with a fried or poached egg and serve with hot sauce, if you like

4. Add the potatoes and ham. Spread the mixture into one layer, pressing it with the back of a wide metal spatula. Cook without disturbing for 10 minutes. Use the spatula to turn the hash (you won’t be able to turn it in one piece) and continue cooking for 10 minutes more or until the underside is golden and crisp.

5. Divide the hash among 4 plates. Top each serving with an egg. Sprinkle with parsley. Allison Boomer